Total Food highlights recent developments and facilitates knowledge transfer between representatives of the agri-food industries, scientific research community, legal experts on food-related legislation and waste management, and consumer organizations.
Themes explored relate to the increasing interest in agri-food chain sustainability and range from the adding of value to co-products through to the recovery of energy from waste streams.
Areas covered include:
- the minimization of waste through water recycling and energy recovery
- Value added products from plants and food chain wastes
- the exploitation of low value residues for the production of biofuels
Contents
Key Drivers
- A socio-economic perspective on co-product exploitation
Value added products - Plants
- Food applications of novel ingredients from agro-based sustainable sources
- Improving the textural characteristics of brewer’s spent grain breads by
combination of sour dough and different enzymes
- Effect of packaging conditions on shelf-life of bologna sausages made with orange
juice wastewater and oregano essential oil
- Effects of industrial processing on content and properties of dietary fibre of
strawberry wastes
- Formulation and acceptability studies of high fibre cookies made from pink guava
(Psidium guajava) decanter / agro waste
- Extraction of antioxidant compounds from apple pomace
- Extracting novel foam and emulsion stability enhancers from brewers’ grain
- Biological production of vanillin from ferulic acid obtained from wheat bran
hydrolyzates
- Methanolic extract of Cistus ladaniferus as a source of phenolic antioxidants for
use in foods
- Addition of lemon and orange fibers as functional ingredients to a sweetened cheese
- Application of orange fibre as a functional ingredient in botifarró: a Spanish blood sausage
- Prebiotic potential and antimicrobial effect from a by-product of the almond processing industry
- Apple peel waste as a valuable source of natural phenolic antioxidants
- Optimization of cultivation conditions for the production of bacterial phytase from Enterobacter sakozakii ASUIA279 newly isolated from Malaysian maize root
- Utilization of pumpkin flour in expanded breakfast cereals
- Peroxidase and laccase activity as tools to control crosslinking in arabinoxylans
- Effects of storage and associated processing activities on texture, structure and microbiology in novel ingredients fro agri-based sustainable sources
- Antioxidant properties of Gracilaria birdiae and Gracilaria cornea, two red weaweeds from the Brazilian coasts
Value added products - fish, meat & dairy
- Dairy side stream valorisation
- The use of commercial enzymes for the production of potential bioactive peptides from low value bovine muscle and bovine offal proteins
- Bioactive properties of hydrolysates from Mackerel viscera
- Comparison between gelatines extracted from Mackerel and Blue Whiting heads using different organic acids
Measuring Sustainability
- LCA for co-product exploitation
Integrated approaches - process and chain
- Process optimization
- Last Minute Market - Increasing the economic, social and environmental value of unsold products in the food chain
Energy recovery and technologies for water recovery and recycling
- Biomethane and biohydrogen from food byproduct
- The effect of alcohols on cellusase activity
- Water recycling and recovery in food and drink processing
- Chemical and physiological characterization of aerobic treatment of rum distillery spentwash using Aspergillus niger
- Dead fish valorization by anaerobic digestion
- Agro-food byproducts and waste as raw materials faor the two-stage hydrogen fermentation process
Bulk products for food, feed and non-food uses
- Sustainable dyes from agri-food chain co-products
- Food fraction valorization as animal feed in the Basque Country
- Asparagus fibres as reinforcing materials for developing 100% biodegradable
packaging
- Increasing protein extraction yield from duckweed (Lemna obscura) with an
ammonia treatment
- Diffusion of bioactive peptides from chitosan-based edible films – effects of
temperature and peptides molecular weight
- Functional properties of Gleditsia triacanthos seeds extracts and their
incorporation into galactomannan films for food applications
- An investigation on the effect of formulation and extrusion temperature on
physico-chemical characteristics of tomato-enriched snacks
Index
to see books related interest